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Coach House, 2x James Beard Award and Jean Banchet Award-nominated Chef Zubair’s Mohajir’s latest venture, is a Tasting Menu experience featuring a heavy dose of South Indian flavors whilst avoiding direct tradition. The Coach House is located in the rear of Lilac Tiger’s street food location, on Division St. Our 7-course Tasting Menu rotates seasonally, and is featured on Thursday-Saturday nights at 6:30pm on Thursdays, and 5:45pm/8:30pm on Fridays-Saturdays. In addition to our standard dining experiences, Coach House is known for its ability to host intimate and elevated private events, dining engagements, and pop-ups.
Address and Contact Information
Address: 1742 W Division St, Chicago, IL 60622
Phone: (773) 697-8794
Website: https://www.coachhousechi.com/
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Coach House
A tasting menu restaurant by two-time James Beard nominated chef Zubair Mohajir, located behind Lilac Tiger in Wicker Park, Chicago.
MENU — Coach House
A tasting menu restaurant by two-time James Beard nominated chef Zubair Mohajir, located behind Lilac Tiger in Wicker Park, Chicago … Chicago, Illinois 60622.
Coach House by Zubair Mohajir (@coachhousechi) – Instagram
5.5K+ followers · 313 posts · Located behind @lilactigerchi 7-Course Tasting Menu (Wed-Sat) by James Beard-nominated Chef @zubairmohajir.
Reviews
Lizbeth Moreno
A really unique dining experience and a really spectacular menu. The servers were also really great! Super friendly! Was so happy to celebrate my husband’s birthday here!
… moreA. Flores
PHENOMENAL PLACE!!!!!! 10s across the board. Affordable and delicious tasting menu. Such a beautifully crafted experience and thought out menu that kept surprising with each bite. The alcohol pairing also worked so well with the food. Would recommend doing both if you can. Don’t get even get me started on the staff… the most kind and knowledgeable people! They were so sweet and nice to talk to. Gave us all the background on the cocktails and wines. Couldn’t have asked for a better dining experience.
… moreMayur Dhaniwala
Coach House by Zubair Mohajir — A Considered Review
As with all dining, experiences are inherently subjective. The following reflects my personal perspective.
We reserved the chef’s counter experience at Coach House by Zubair Mohajir through OpenTable and reached out in advance to discuss dietary restrictions. While communication with the manager, David, was courteous, responses were notably delayed and lacked clarity. This was compounded by the menu itself, which does not clearly outline ingredients, making it difficult to communicate allergies and substitutions with confidence—an important consideration for a tasting-menu–driven restaurant.
The evening began on a welcoming note. The staff greeted us warmly, assisted with our coats, and guided us to our seats. The space is intimate and thoughtfully designed, offering a cozy yet energetic atmosphere. That said, the room carried a considerable level of ambient noise, which at times distracted from what is intended to be a focused, immersive dining experience.
We opted for the vegetarian tasting menu, with one course requiring a substitution for my wife. Despite an 8:30 PM reservation, the first course did not arrive until approximately 9:05–9:10 PM. From there, the pacing of the meal lacked consistency—extended gaps between some courses contrasted with quicker arrivals of others. Several dishes were served lukewarm or cold, detracting from their intended presentation and flavor.
The first five courses failed to leave a lasting impression. Flavor profiles were muted, textures unremarkable, and presentations surprisingly restrained for a tasting menu at this level. In the fifth course, a vegetarian nihari, a previously communicated mushroom substitution was overlooked, further highlighting gaps in execution.
The final two courses showed improvement, with the dessert standing out as the most successful and cohesive dish of the evening. However, portion sizes across the menu were exceedingly small, and even after seven courses, the meal did not feel complete.
We elected to sit at the chef’s counter, incurring an additional $30 per person, with the expectation of a more engaging and interactive experience. Unfortunately, the counter seating did not offer meaningful insight, conversation, or access beyond that of a standard table, making the surcharge difficult to justify.
A well-composed seven-course tasting menu should aim to deliver multiple moments of clarity and delight. Here, none of the courses truly achieved that level. It also became evident that the vegetarian menu lacked the same level of intentionality as its non-vegetarian counterpart; substitutions felt functional rather than inspired, and at times misaligned with the dish’s core concept.
Moreover, the overall service suggested a team still acclimating to the demands of a tasting-menu format. Inconsistent pacing, temperature issues, and missed dietary adjustments pointed to a lack of polish expected at this price point.
While the staff remained friendly and gracious throughout the evening, the totality of the experience—particularly when factoring in the cost of the tasting menu and chef’s counter premium—fell short of expectations. Coach House shows promise in concept and ambition, but at present, the execution does not fully justify the price or positioning.
… moreAs with all dining, experiences are inherently subjective. The following reflects my personal perspective.
We reserved the chef’s counter experience at Coach House by Zubair Mohajir through OpenTable and reached out in advance to discuss dietary restrictions. While communication with the manager, David, was courteous, responses were notably delayed and lacked clarity. This was compounded by the menu itself, which does not clearly outline ingredients, making it difficult to communicate allergies and substitutions with confidence—an important consideration for a tasting-menu–driven restaurant.
The evening began on a welcoming note. The staff greeted us warmly, assisted with our coats, and guided us to our seats. The space is intimate and thoughtfully designed, offering a cozy yet energetic atmosphere. That said, the room carried a considerable level of ambient noise, which at times distracted from what is intended to be a focused, immersive dining experience.
We opted for the vegetarian tasting menu, with one course requiring a substitution for my wife. Despite an 8:30 PM reservation, the first course did not arrive until approximately 9:05–9:10 PM. From there, the pacing of the meal lacked consistency—extended gaps between some courses contrasted with quicker arrivals of others. Several dishes were served lukewarm or cold, detracting from their intended presentation and flavor.
The first five courses failed to leave a lasting impression. Flavor profiles were muted, textures unremarkable, and presentations surprisingly restrained for a tasting menu at this level. In the fifth course, a vegetarian nihari, a previously communicated mushroom substitution was overlooked, further highlighting gaps in execution.
The final two courses showed improvement, with the dessert standing out as the most successful and cohesive dish of the evening. However, portion sizes across the menu were exceedingly small, and even after seven courses, the meal did not feel complete.
We elected to sit at the chef’s counter, incurring an additional $30 per person, with the expectation of a more engaging and interactive experience. Unfortunately, the counter seating did not offer meaningful insight, conversation, or access beyond that of a standard table, making the surcharge difficult to justify.
A well-composed seven-course tasting menu should aim to deliver multiple moments of clarity and delight. Here, none of the courses truly achieved that level. It also became evident that the vegetarian menu lacked the same level of intentionality as its non-vegetarian counterpart; substitutions felt functional rather than inspired, and at times misaligned with the dish’s core concept.
Moreover, the overall service suggested a team still acclimating to the demands of a tasting-menu format. Inconsistent pacing, temperature issues, and missed dietary adjustments pointed to a lack of polish expected at this price point.
While the staff remained friendly and gracious throughout the evening, the totality of the experience—particularly when factoring in the cost of the tasting menu and chef’s counter premium—fell short of expectations. Coach House shows promise in concept and ambition, but at present, the execution does not fully justify the price or positioning.
Jeff Gelber
We had a great experience at The Coach House. We had the seven course tasting menu with the beverage pairing. All of the dishes were good but there were definitely a few standouts, while a few were less memorable. The wines (and one cocktail) in the pairing were very well done. A particular standout was our server (I think Leigh), who was very friendly and knowledgeable, and even gave us some recommendations for an upcoming trip to Mexico City.
… moreKeith R
So excited to try Coach House and it exceeded high expectations! Highly recommend this experience – great voyage through South Asian flavors with elevated ingredients and techniques.
We booked the 6 course experience at the Chefs counter with wine pairing for my wife and me and fully enjoyed the experience.
Food:
Menu followed a fantastic arc with initial early complex dishes moving into plates that highlighted perfectly cooked and seasoned proteins and ending with a unique dessert. For our night, tough choice on best dish between the perfect lobster and the perfect lamb – both were amazing and so tasty! Well selected wine pairings complimented each course nicely!
Service:
Chef and staff are very present at the counter by design and happy to engage in conversation. Very personable while not intrusive, staff seemed to gauge level of interaction each party wanted and adjust to meet.
Atmosphere:
Counter provided a great up close view of a kitchen in action – dinner with a show where you interact with the characters. Tables behind looked nicely spaced and would enable a more private dining experience (might be better for conversation in parties of 3+)
… moreWe booked the 6 course experience at the Chefs counter with wine pairing for my wife and me and fully enjoyed the experience.
Food:
Menu followed a fantastic arc with initial early complex dishes moving into plates that highlighted perfectly cooked and seasoned proteins and ending with a unique dessert. For our night, tough choice on best dish between the perfect lobster and the perfect lamb – both were amazing and so tasty! Well selected wine pairings complimented each course nicely!
Service:
Chef and staff are very present at the counter by design and happy to engage in conversation. Very personable while not intrusive, staff seemed to gauge level of interaction each party wanted and adjust to meet.
Atmosphere:
Counter provided a great up close view of a kitchen in action – dinner with a show where you interact with the characters. Tables behind looked nicely spaced and would enable a more private dining experience (might be better for conversation in parties of 3+)
A R
Lovely people, great wines, but unfortunately the food was very disappointing.
The evening started on a high note. The service was warm, attentive, and genuinely welcoming. It was clear the staff truly cared about the guest experience and took pride in the wine pairings, which were well chosen and enjoyable. While the team did seem stretched thin—handling hosting, serving, and bartending—they managed it with grace and professionalism.
The food, however, was where the experience fell short for us. Because the dishes were prepared for the entire room, they appeared to sit for some time and were often served cold. The first course had interesting concepts but lacked the depth of flavor that would make you want more. While some appetizers are meant to be served cold, the croquette would have benefited from being served warm.
The second course, a scallop crudo with Indian-inspired flavors, was intriguing, though the kalonji tended to overpower the dish. From the third through fifth courses, the seasoning leaned quite salty, which made them difficult to enjoy. In hindsight, we probably should have mentioned it, but given how attentive and kind the service was—and the sense that many components were prepared ahead of time (such as broths poured from a thermos)—we let it go.
The lamb dumplings and duck were both served cold; the duck, in particular, could have benefited from more tenderness and balance in seasoning. On a better note, dessert was the clear favorite of ours. The biko rice cream was brilliant, unique, and memorable.
The cocktails were spirit-forward, which I usually enjoy, but the components didn’t quite come together for us. Overall, with the price point set, serving dishes warm and making final seasoning adjustments would go a long way. The hospitality and creativity are clearly there, and with some refinements in execution, the experience could truly shine.
… moreThe evening started on a high note. The service was warm, attentive, and genuinely welcoming. It was clear the staff truly cared about the guest experience and took pride in the wine pairings, which were well chosen and enjoyable. While the team did seem stretched thin—handling hosting, serving, and bartending—they managed it with grace and professionalism.
The food, however, was where the experience fell short for us. Because the dishes were prepared for the entire room, they appeared to sit for some time and were often served cold. The first course had interesting concepts but lacked the depth of flavor that would make you want more. While some appetizers are meant to be served cold, the croquette would have benefited from being served warm.
The second course, a scallop crudo with Indian-inspired flavors, was intriguing, though the kalonji tended to overpower the dish. From the third through fifth courses, the seasoning leaned quite salty, which made them difficult to enjoy. In hindsight, we probably should have mentioned it, but given how attentive and kind the service was—and the sense that many components were prepared ahead of time (such as broths poured from a thermos)—we let it go.
The lamb dumplings and duck were both served cold; the duck, in particular, could have benefited from more tenderness and balance in seasoning. On a better note, dessert was the clear favorite of ours. The biko rice cream was brilliant, unique, and memorable.
The cocktails were spirit-forward, which I usually enjoy, but the components didn’t quite come together for us. Overall, with the price point set, serving dishes warm and making final seasoning adjustments would go a long way. The hospitality and creativity are clearly there, and with some refinements in execution, the experience could truly shine.
Jamie Bojda
Absolutely fantastic. I can’t say enough good things. We came for the Tasting Menu at the Chef’s table and it was the best experience I’ve had in the city. The staff was exceptional and each had their role mastered. There were only 4 of us so it was super intimate and Chef set the vibe! Between inspiration stories, history of the dish, and casual banter, the narrating from first course to last was superb. Thank god they rotate the menu often cuz I can’t wait to go back for another night of great eating and company.
This would also be a great experience for a solo traveler/diner!
… moreThis would also be a great experience for a solo traveler/diner!
Avik Mukherjee
If you want to really taste good Indian food this is your stop. An excellent 7 course meal and a very intimate set up. Every dish had a great unique taste to it. Arctic char can have a Bengali aftertaste, while mendu vada is stuffed with crab meat, sambar and okra infused Chilean sea bass or cumin flavored duck. You will enjoy the subtlety of Indian spices. Very awesome service, all the stuff was very cordial and knowledgeable to explain each dish. Whenever they change their menu, I’ll be coming back. Strongly recommend this place for gourmet Indian dining experience.
… moreDevanshi Shah
Beautiful and delicious experience! We did the tasting menu at chef’s table and it was amazing to see the chef prepare our food right in front of us. They accommodate vegetarian tasting menu.
The dishes had really familiar and comforting flavors but unique and thoughtful at the same time. The mocktails are also really delicious!
… moreThe dishes had really familiar and comforting flavors but unique and thoughtful at the same time. The mocktails are also really delicious!
Soaham Joshi
Just finished a 6 (actually 7 ) course meal at coach house. Over all a fun experience.App 1. Hearts of palm. The pals. Could be crispier, the white stuff … coconut milk steeped in lemon grass and garlic ? I could drink that all day. First one was good. The second one was mendu vada. The crunch was amazing. The chutney on top was spiced right the achar was great the vada itself was
1.Cool ( I mean not warm)
2. Lacking salt
And ok. I ate the achar first my bad.
The menu vada needs a pinch of salt and maybe One black pepper .. that will add augment the umami and bring a surprise, also adding a fried curry left on top would make it more visually appealing
The next course Was mushrooms including lions mane and xacuti curry. Familiar favors. , coriander. But a bit small.
So far all the courses have been small . The came paneer with pistachio cream.. not bad. But where was the flavor? The came the cabbage pancake with dashi and bhindi. The dessert .. gajar halwa and saffron kulfi. The kulfi was the star, not the halwa. Bhindi with dashi and cabbage/ carrot cake ? Give be a break. Rather not offer vegetarian and stay true to what you are good at.
Dessert – a little more effort on gajar halwa. The Kulfi fantastic, the halwa.. felt like no one cared for making it right, large grated carrot?
BUT. I went for a vegetarian menu. Which will never be as great as the meat menu. The atmosphere was lively, small and vibrant .
Would I go again ? Not for vegetarian food. I would try Indenne.
Worth going once, if you are tired of the orange curries a d garlic naan. The highlight was the staff. Really great.
… more1.Cool ( I mean not warm)
2. Lacking salt
And ok. I ate the achar first my bad.
The menu vada needs a pinch of salt and maybe One black pepper .. that will add augment the umami and bring a surprise, also adding a fried curry left on top would make it more visually appealing
The next course Was mushrooms including lions mane and xacuti curry. Familiar favors. , coriander. But a bit small.
So far all the courses have been small . The came paneer with pistachio cream.. not bad. But where was the flavor? The came the cabbage pancake with dashi and bhindi. The dessert .. gajar halwa and saffron kulfi. The kulfi was the star, not the halwa. Bhindi with dashi and cabbage/ carrot cake ? Give be a break. Rather not offer vegetarian and stay true to what you are good at.
Dessert – a little more effort on gajar halwa. The Kulfi fantastic, the halwa.. felt like no one cared for making it right, large grated carrot?
BUT. I went for a vegetarian menu. Which will never be as great as the meat menu. The atmosphere was lively, small and vibrant .
Would I go again ? Not for vegetarian food. I would try Indenne.
Worth going once, if you are tired of the orange curries a d garlic naan. The highlight was the staff. Really great.